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A Good Boiled Dinner
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
80Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.3 g
Carbohydrates17 g
Fiber1.3 g
Sugars2.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium522 mg
Calcium79 mg
Iron0.3 mg
Magnesium31 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline3 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 11. The excerpt below is the record exactly as published.
A GOOD BOILED DINNER. Put meat on, after washing well, in enough boiling water to just cover the meat; as soon as it boils, set kettle where it will simmer very slowly; boil until almost tender; put in cabbage cut in quarters, turnips of medium size cut in halves, and potatoes whole, peel potatoes and turnips and allow to he in cold water for half an hour. ; The meat should be skimmed well before adding vege- tables; boil together until thoroughly done (adding a little salt before taking out of kettle
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